Gluten-Free Croissant-Style Pastry
By the Gluten Free Recipes team ·
Experience flaky, golden layers with these delightful gluten-free croissant-style pastries. They offer a tender crumb and a satisfyingly buttery flavor, perfect for a special breakfast or afternoon treat.
At a glance: This medium baking recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Croissant-Style Pastry: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Croissant-Style Pastry: This recipe is naturally free from gluten-containing grains, relying on a carefully balanced blend of gluten-free flours and starches for structure and texture.
Ingredients
- 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm unsweetened plant-based milk (like almond or soy)
- 2 large eggs
- 3 tbsp melted vegan butter or neutral oil
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no clumps, and the dry ingredients are evenly distributed for consistent results.
- 2
In a separate medium bowl, whisk together the warm plant-based milk, eggs, and melted vegan butter or oil until well combined. The mixture should be smooth and slightly emulsified.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs are often wetter and stickier than traditional doughs made with gluten-containing grains.
- 4
Lightly wet your hands with water or oil, or use a piece of parchment paper to help shape the dough into 4 equal portions. Gently form each portion into a rough pastry shape, similar to a crescent. Place the shaped pastries onto a baking sheet lined with parchment paper and let them rest for about 10 minutes to allow the leavening to activate.
- 5
Preheat your oven to 375°F (190°C). Bake the pastries for approximately 18-20 minutes, or until they are puffed up, golden brown, and sound hollow when tapped gently. Allow them to cool completely on a wire rack before serving to achieve the best texture.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
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